Vegetarian Christmas nut roast

Name: Vegetarian Christmas nut roast
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 3 tbsp olive oil; 1 green pepper, very finely chopped; 1 leek, very finely chopped; 1 carrot, very finely chopped; 1 onion, very finely chopped; 1 celery stick, very finely chopped; 300g field mushrooms, very finely diced; 1 large egg, lightly beaten; 200g vegetarian Cheddar, grated; 110g dried breadcrumbs

Published: 30 Nov 05
Updated: 26 May 25

Always fancied making a vegetarian nut roast for Christmas? Your time and recipe has come. This vegetarian Christmas nut roast is easy to make, and you can freeze it, too.

Browse all our favourite vegetarian Christmas recipes.

Serves 6
Takes 1½ hours to make, 50 minutes to 1 hour in the oven

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Ingredients

3 tbsp olive oil
1 green pepper, very finely chopped
1 leek, very finely chopped
1 carrot, very finely chopped
1 onion, very finely chopped
1 celery stick, very finely chopped
300g field mushrooms, very finely diced
1 large egg, lightly beaten
200g vegetarian Cheddar, grated
110g dried breadcrumbs

Method

If you are making veggie gravy, keep all the trimmings from the vegetables. Preheat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large frying pan over a medium heat. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
Fold in the egg, 150g of the cheese and 100g of the breadcrumbs. Mix well and season. Transfer to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs.
Bake for 50 minutes to 1 hour, until set and the top is golden. Cool in the tin for 5 minutes, then turn out, slice and serve with gravy.

Recipe from December 2005 Issue

Nutrition

Nutrition: per serving

Calories: 300kcals
Fat: 18.5g (8.5g saturated)
Protein: 13.8g
Carbohydrates: 19.2g (4.7g sugar)
Salt: 1g

delicious. tips

To freeze: Bake the roast and cool in the tin. Turn out, wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 190°C/fan 170°C/gas 5 for 45 minutes, until piping hot throughout.

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